FD300
Electric Fondue Pot
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
FD300.01.XX.OM1 2/24/03 10:38 AM Page 1
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed, including the following:
1. Read all instructions before using.
2. Do not touch hot surfaces. use handles or knobs.
3. To protect against electric shock, do not immerse cord or plugs in
water or other liquid.
4. Close supervision is necessary when any appliance is used near chil-
dren. This appliance is not to be used by children.
5. Unplug from outlet when not in use and before cleaning. Allow to
cool before putting on or taking off parts, and before cleaning the
appliance.
6. Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions, or has been damaged in any manner.
Return appliance to Rival
®
(see warranty) for examination, repair, or
adjustment.
7. The use of accessory attachments not recommended by Rival
®
may
cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over the edge of counter, or touch hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a heated
oven.
11. Extreme caution must be used when moving fondue containing
hot oil or other hot liquids.
12. Always attach plug to appliance first, then plug cord in the wall
outlet. To disconnect, turn control to “OFF,” then remove plug from
wall outlet.
13. Do not use appliance for other than intended use.
14. Be sure handles are properly assembled to bowl and locked in place.
SAVE THESE INSTRUCTIONS
This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside.
Power Unit never needs lubrication. Do not attempt to service this product. A short
power supply cord is provided to reduce the risk resulting from becoming entangled
in or tripping over a longer cord. An extension cord may be used with care.
However, the marked electrical rating of the extension cord should be at least as
great as the electrical rating of the fondue. The extension cord should not be allowed
to drape over the counter or tabletop where it can be pulled on by children or
tripped over intentionally.
Use only model ETC-1 temperature control probe.
This appliance has a polarized plug (one blade is wider than the
other). As a safety feature, this plug will fit in a polarized outlet
only one way. If the plug does not fit fully in the outlet, reverse
the plug. If it still does not fit, contact a qualified electrician. Do not
attempt to defeat this safety feature.
POLARIZED PLUG
KNOW YOUR FONDUE
side handle/leg
temperature
probe guard
side handle/leg
fork holder
fork
FD300.01.XX.OM1 2/24/03 10:38 AM Page 2
-4-
PREPARING YOUR FONDUE FOR USE
•Wash FONDUE POT, FORK HOLDER and FORKS in hot, soapy water. Rinse
thoroughly and dry. CAUTION: Do not wash or immerse the TEMPERATURE
CONTROL PROBE.
•Before using the skillet for the first time, condition the non-stick cooking surface
by lightly brushing the cooking surface with vegetable oil. Heat, uncovered, to
300°F. Turn to “OFF” and cool completely. Wipe away excess oil.
•Do not fill FONDUE POT with more than 3
1
⁄2
cups of oil.
•Do not move FONDUE POT when it contains hot oil or food.
•Always use hot pads when handling a hot FONDUE POT.
•To prevent permanent scratches to non-stick coating, do not use metal
utensils. Use plastic, nylon or wooden utensils.
•When using FONDUE FORKS in the FONDUE POT, be careful not to scratch
the non-stick surface.
•Do not immerse TEMPERATURE CONTROL PROBE or cordset in water or
other liquids.
•Use only on heat-resistant surfaces.
•Do not use more than eight FONDUE FORKS when cooking in hot oil.
•Prepare cheese sauce for Macaroni and Cheese.
•Melt chocolate or almond bark in FONDUE POT for making covered peanuts and
pretzels.
•Use FONDUE POT (on “WARM” setting) to keep cooked food warm for serving.
•Prepare cooked pudding and pie filling. Set TEMPERATURE PROBE DIAL
to “SIMMER”.
•Heat canned convenience foods such as chili, stew, soup or spaghetti.
•Prepare cooked breakfast cereals, such as Oatmeal or Cream of Wheat
®
.
1. Set FONDUE POT on a flat, dry, heat-resistant surface.
2. Set TEMPERATURE CONTROL PROBE to “OFF” and plug probe into
TEMPERATURE PROBE GUARD. Plug cord into 120 Volt AC outlet.
3. Preheat if necessary (follow directions in recipe being used). Turn TEMPERATURE
PROBE DIAL to desired temperature. INDICATOR LIGHT will go off when select-
ed temperature is reached. During cooking, the light will cycle “ON” and
“OFF” to indicate that the temperature is being regulated.
4. Use the FONDUE FORKS to spear foods for cooking or dipping. Be careful not
to scratch the non-stick surface when placing FORKS in FONDUE POT. NOTE:
When ingredients are stirred in the FONDUE POT, use plastic, nylon or wooden
utensils to prevent damage to non-stick surface.
5. After cooking or serving, turn TEMPERATURE PROBE DIAL to “OFF”. Unplug
cord from wall outlet. After FONDUE POT has cooled, remove TEMPERATURE
CONTROL PROBE.
CAUTION:
Extreme caution must be used when moving fondue containing hot oil or
other hot liquids. It is not recommended to cook with hot oil when children are present.
1. Be sure FONDUE POT is completely dry before filling with oil.
2. Place FONDUE POT on a flat, dry, heat-resistant surface. CAUTION: Some
spattering of oil will occur during cooking.
3. Fill FONDUE POT with 3
1
⁄2
cups of vegetable oil. NOTE: Do not use more than
3
1
⁄2
cups of oil. Do not use butter, margarine, lard or shortening in place of
vegetable oil. Never add water or any other liquid to oil.
4. Place FORK HOLDER on top edge of FONDUE POT. The coated side should be
up. Use to hold FONDUE FORKS while cooking oil. CAUTION: Do not use
more than 8 FONDUE FORKS at one time when cooking in hot oil. The fork
holder may also prevent some of the spattering during cooking. NOTE: Do not
place a cover over the FONDUE POT when heating oil or cooking in oil.
5. Remove ice crystals or excess water on food before cooking in oil by blotting
with a paper towel.
6. After cooking, turn TEMPERATURE PROBE DIAL to “OFF”. Allow FONDUE POT
and FORK HOLDER to cool completely before moving or cleaning.
1. After FONDUE POT has cooled, turn TEMPERATURE PROBE DIAL to “OFF”.
Unplug cord from wall outlet. Remove TEMPERATURE CONTROL PROBE. Do not
add cold water or immerse pot in water when hot. CAUTION: Do not immerse
TEMPERATURE CONTROL PROBE or cordset in water or other liquids. Wipe with a
damp cloth and dry.
2. Thoroughly wash FONDUE POT and FORK HOLDER in hot, soapy water or auto-
matic dishwasher. Rinse thoroughly and dry. To remove stubborn stains, use a
non-abrasive cleaner or a non-metal cleaning pad. CAUTION: Do not use metal
scouring pads or harsh scouring powders.
3. Wash FONDUE FORKS in hot, soapy water or automatic dish washer. Rinse and
dry thoroughly.
4. In time, the non-stick surface may discolor. This is normal and will not seriously
alter the release properties. To remove any discoloration, use a cleaner for non-
stick finishes such as Dip-It
®
coffee pot destainer. Pour destainer into pot. Allow to
boil 1 minute. Cool. Rinse with clean water. NOTE: Recondition non-stick surface
before using again (See page 4).
HOW TO USE YOUR FONDUE
HOW TO USE YOUR FONDUE WITH OIL
HOW TO CLEAN YOUR FONDUE
IMPORTANT POINTS
IDEAS FOR USE
-5-
FD300.01.XX.OM1 2/24/03 10:38 AM Page 4
-7--6-
RECIPES RECIPES
FONDUE BOURGUIGNONNE
1
⁄3 to
1
⁄2 pound beef sirloin 3
1
⁄2 cups vegetable oil
or tenderloin per person
Trim excess fat from meat and cut into 1-inch cubes. Let stand at room temperature
30 minutes. Blot dry with a paper towel.
Pour 3
1
⁄2
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
350°F and heat until light goes out.
For serving, spear one cube and gently place in hot oil. Cook until browned and to
desired doneness: 1 minute for rare, 2 minutes for medium, 3 minutes for well done.
Serve with Spicy Chile Sauce (see below) or sauce of your choice.
SPICY CHILE SAUCE
3
⁄4 cup chili sauce 2 teaspoons tarragon vinegar
3 tablespoons chopped onion 1 teaspoon brown sugar
3 tablespoons lemon juice Dash hot pepper sauce
2 teaspoons oil
1
⁄4 teaspoon dry mustard
2 cloves garlic, mashed
1
⁄4 teaspoon salt
Combine all ingredients in a small saucepan. Heat to boiling. Reduce heat; simmer
about 5 minutes. Serve at room temperature. Yield: 1
1
⁄4 cups
MARINATED PORK FONDUE
3
⁄4 cup vegetable oil
1
⁄2 teaspoon salt
3 tablespoons lemon juice
1
⁄2 teaspoon chili powder
1
1
⁄2 tablespoons A1 Worcestershire
®
sauce
1
⁄2 teaspoon dry mustard
1
1
⁄2 tablespoons tarragon vinegar 2 to 3 pound pork roast or tenderloin
1 tablespoon sugar 3
1
⁄2 cups vegetable oil
1 clove garlic, minced
In a bowl, combine all ingredients except roast and 3
1
⁄2
cups oil. Trim excess fat from
pork and cut into 1-inch cubes. Place pork cubes in a glass or plastic container. Pour
marinade over cubes. Cover; refrigerate and allow to marinate at least 3 hours or
overnight. Thirty minutes before serving, drain pork cubes and blot dry.
Pour 3
1
⁄2
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
350°F and heat until light goes out.
For serving, spear a cube and gently place in hot oil. Cook until browned and cooked
through (about 2 minutes).
ORIENTAL BEEF BROTH FONDUE
1
⁄3 to
1
⁄2 pound beef sirloin or
1
⁄4 cup sherry
flank steak per person 3 green onions, sliced
1 14
1
⁄2-ounce can beef broth 1 clove garlic, minced
1
⁄4 cup soy sauce
1
⁄2 teaspoon ground ginger
Slice beef thinly into bite-size pieces. Let stand at room temperature 30 minutes. Blot
dry with paper towel before serving.
Combine remaining ingredients and pour into Fondue Pot. Place fork holder on pot.
Turn temperature dial to 350°F and bring to a boil.
For serving, spear a slice of beef and place in boiling liquid. Cook 2 to 3 minutes or to
desired doneness. Note: Do not use more than 8 fondue forks in broth at one time.
NIPPY FRANKS
1
1
⁄2 cups catsup 1 cup brown sugar
1
⁄2 cup barbecue sauce
1
⁄2 teaspoon Worcestershire sauce
2
⁄3 cup bourbon 1 16-ounce package cocktail sausages
Combine first five ingredients in Fondue Pot. Add sausages. Turn temperature dial to
Simmer. Cook 15 to 20 minutes (until heated through). Turn to Warm for serving.
SEAFOOD FONDUE
1
⁄2 to 1 pound salmon or other fish
1
⁄2 to 1 pound shrimp,
cut into
3
⁄4 -inch pieces peeled and deveined
1
⁄2 to 1 pound scallops 3
1
⁄2 cups vegetable oil
Pour 3
1
⁄2
cups of oil into Fondue Pot. Place fork holder on pot. Turn temperature dial
to 375°F and heat until light goes out.
For serving, spear a piece of seafood and gently place in hot oil. Cook until edges are
brown (about 1 to 2 minutes).
Serve with Horseradish Sauce (see below) or other sauces of your choice.
HORSERADISH SAUCE
1 cup sour cream
1
⁄4 teaspoon Worcestershire sauce
3 teaspoons prepared horseradish
1
⁄8 teaspoon salt
1 teaspoon lemon juice
1
⁄8 teaspoon pepper
Stir together all ingredients. Chill in refrigerator. Yield: 1 cup
TEMPURA
3
⁄4 cup flour
1
⁄2 cup flat beer
1
⁄2 teaspoon salt 3
1
⁄2 cups vegetable oil
1
⁄2 teaspoon pepper
1
⁄8 teaspoon pepper
1 tablespoon vegetable oil Bite-size meat or vegetables
1 egg, separated (see box below)
Combine flour, salt and pepper in a mixing bowl. Add 1 tablespoon oil, egg yolk and
beer; stir until smooth. Beat egg white until stiff peaks form; gently fold into batter.
Pour 3
1
⁄2
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
375°F and heat until light goes out. For serving, spear a piece of meat or vegetable,
dip into batter and gently place in hot oil. Cook until golden brown and crispy (about
3 to 4 minutes). Serve with soy sauce, sweet and sour sauce or hot mustard.
FD300.01.XX.OM1 2/24/03 10:38 AM Page 6
-9--8-
SUGGESTED TEMPURA FOODS
Cooked Chicken, Cubed
Scallops
Shrimp, Shelled and Deveined
Carrots, Sliced
Zucchini or Yellow Squash, Sliced
Mushrooms
Cauliflower or Broccoli Flowerettes
Cocktail Onions
Lobster, Shelled
MEXICAN CHEESE DIP
2 pounds Kraft Velvetta
®
pasteurized 1 pound sausage, medium spice,
process process cheese spread browned and drained
1 10-ounce can diced tomatoes and
green chilies
Combine cheese and tomatoes in Fondue Pot. Turn temperature dial to Warm. Stir
occasionally until cheese is melted. Add browned sausage. Serve with tortilla or corn
chips. Yield: 1 quart
SWISS CHEESE FONDUE
1 clove garlic, halved
1
⁄8 teaspoon pepper (optional)
3
⁄4 cup milk
1
⁄8 teaspoon ground nutmeg (optional)
1 pound Swiss cheese, grated
1
⁄8 teaspoon paprika (optional)
3 tablespoons flour 1 loaf Italian or French bread cut
3
⁄4 cup dry white wine, warmed into 1-inch cubes
Rub inside of Fondue Pot with garlic. Add milk to pot. Turn temperature dial to
Simmer. Bring milk to a simmer. Combine cheese and flour; stir into milk using a fig-
ure-8 motion. Stir constantly until cheese is melted. Slowly stir in wine. Turn tempera-
ture dial to Warm. Sprinkle with pepper, nutmeg and paprika.
To serve, spear bread cubes and dip into cheese. Yield: 3 cups
HEARTY FONDUE
2 8-ounce packages cream cheese, cubed 8 ounces sour cream
1
⁄2 cup milk 2 2
1
⁄2 -ounce packages dried beef,
1
⁄3 finely chopped onion cut in pieces
1 clove garlic, minced 1 teaspoon dry mustard powder
Place cream cheese and milk in Fondue Pot. Turn temperature dial to Warm. Stir until
cheese is melted. Add remaining ingredients and stir to blend. Serve with cubes of
French bread or crackers. If fondue thickens, add 1 to 2 tablespoons milk to thin.
Yield: 1 quart
RECIPES RECIPES
Berries
Bananas
Cherries
Grapes
Oranges
Peaches
Pineapple
Kiwi
Apples
FRIED CHEESE
3
⁄4 cup flour 1 pound mozzarella cheese,
1 cup fine, dry Italian bread crumbs cut into 1-inch cubes
4 eggs, well beaten 3
1
⁄2 cups vegetable oil
Thirty minutes before serving, combine flour and bread crumbs in a bowl. Dip cheese
cubes in egg. Roll cubes in flour/crumb mixture. Dip in egg again and reroll in flour
mixture. Place on a tray, cover with wax paper and place in refrigerator to chill.
Pour 3
1
⁄2
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
375°F and heat until light goes out.
For serving, spear a cube of cheese and gently place in oil. Cook until golden brown.
Serve with spaghetti or picante sauce.
CHOCO-SCOTCH FONDUE
1
⁄4 cup milk 1 14-ounce can sweetened condensed milk
6 ounces butterscotch chips 1 teaspoon vanilla
6 ounces semi-sweet chocolate chips
Combine milk and chips in Fondue Pot. Set temperature dial to Warm. Stir until chips
are melted. Add sweetened condensed milk and vanilla. Stir to combine.
Serve with pieces of angel food, sponge or pound cake, marshmallows or fresh fruit
tidbits. Yield: 2
1
⁄2 cups
CHOCOLATE DESSERT FONDUE
12 1-ounce milk chocolate candy bars, broken 10 large marshmallows
1
⁄4 cup milk
1
⁄4 cup whipping cream
Place chocolate bars and milk in Fondue Pot. Turn temperature dial to Warm. Stirring
constantly, add marshmallows until melted. Gradually add whipping cream.
Serve with fruit pieces, pound or angel food cake. Yield: 3
cups
FRUIT DIPPERS
FD300.01.XX.OM1 2/24/03 10:38 AM Page 8
BASIC WHITE SAUCE
Place butter in Fondue Pot. Turn temperature dial to Simmer and allow butter to melt.
Add flour and stir until smooth. Cook 1minute, stirring constantly. Gradually add milk.
Cook, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
Yield: 1 cup
BASIC WHITE SAUCE VARIATIONS
CHEESE SAUCE
Stir in 1 cup (4 ounces) grated cheese (Cheddar, Swiss, American). Reduce heat to Warm and stir
until cheese is melted.
CURRY SAUCE
Stir in 1 teaspoon curry powder.
DILL SAUCE
Stir in 1 teaspoon dried dillweed.
GARLIC SAUCE
Mince one clove garlic. Cook in butter for 1 minute. Continue as directed.
PARMESAN SAUCE
Stir in
1
⁄4 cup grated Parmesan cheese.
POT ROAST GRAVY
1
⁄4 cup cold water
1
⁄4 teaspoon salt
2 tablespoons all-purpose flour
1
⁄4 teaspoon pepper
1 cup broth from pot roast
Combine water and flour; stir until smooth. Pour broth into Fondue Pot. Slowly stir
flour mixture into broth. Turn temperature dial to Simmer. Cook, stirring constantly
until thickened. Yield 1
1
⁄4
cups
Tablespoon(s)
butter or margarine
Tablespoon(s)
all-purpose flour
cup(s) milk
teaspoon(s) salt
teaspoon(s) pepper
-11-
-10-
RECIPES RECIPES
FRIED STRAWBERRIES
1 pound fresh strawberries
1
⁄2 cup milk
1 cup flour 1 tablespoon oil
2 teaspoons sugar 3
1
⁄2 cups vegetable oil
2 eggs, beaten
Wash and stem strawberries; set aside. In a medium bowl, combine flour and sugar. In
another bowl, combine eggs, milk and oil. Add to flour mixture; stir until smooth.
Pour 3
1
⁄2
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
375°F and heat until light goes out.
For serving, spear a berry, dip into batter and gently place in oil. Cook 1 minute or
until lightly browned. Serve with Honey-Almond Cream (see below).
HONEY-ALMOND CREAM
4 ounces soft cream cheese 1 tablespoon honey
1 tablespoon sugar
1
⁄8 teaspoon almond extract
In a small bowl, combine all ingredients and stir until well blended. Serve as a dip
with Fried Strawberries. Yield: 1 cup
STRAWBERRY SAUCE
2 10-ounce packages frozen, sliced 1 tablespoon cornstarch
strawberries, thawed, juice reserved 2 tablespoons sugar
Reserve
3
⁄4
cup juice from strawberries. Set strawberries aside. Pour juice into Fondue
Pot. Combine cornstarch and sugar. Add to juice in Fondue Pot.
Turn temperature dial to Simmer. Cook, stirring constantly until thickened. Stir in
strawberries. Reduce heat to Warm.
Serve with fruit pieces, pound or angel food cake. Yield 1
3
⁄4
cups
PEACH SAUCE
1 16-ounce can peach halves
1
⁄4 teaspoon cinnamon
in heavy syrup
1
⁄2 teaspoon vanilla
1teaspoon cornstarch
In blender container, combine undrained peaches, cornstarch and cinnamon. Cover
and blend until smooth. Pour into Fondue Pot. Turn temperature dial to Simmer.
Cook, stirring constantly until bubbly. Reduce heat to Warm. Serve over ice cream or
angel food cake. Yield 1
1
⁄2
cups
VANILLA-ORANGE CREAM
2 10-ounce packages vanilla chips 1 tablespoon orange liqueur
1
⁄2 cup whipping cream
Place vanilla chips and whipping cream in Fondue Pot. Turn temperature dial to
Warm. Stir constantly until chips are melted. Add liqueur.
Serve with pieces of fruit or cake. Yield 2
1
⁄2
cups
THIN MEDIUM THICK
123
123
1
1
⁄4
1
⁄8
1
1
⁄4
1
⁄8
1
1
⁄4
1
⁄8
FD300.01.XX.OM1 2/24/03 10:38 AM Page 10
LIMITED ONE-YEAR WARRANTY
Rival
®
warrants this product to be free from defects in materials or workmanship for one (1) year from date of
original purchase. If you have a claim under this warranty please follow these procedures:
1) Within the first 45 days from date of original purchase, defective product should be returned to original
place of purchase for replacement (with proof-of-purchase).
2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective
product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty
service visit:
www.rivalproducts.com
Or, you may write to Rival c/o The Holmes Group, attention: Customer Service Department, P.O. Box 769,
Milford, MA 01757. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES
RECEIPT. This warranty is extended only to the original purchaser and does not apply to commercial use,
unreasonable use, or to damage to the product (not resulting from defect or malfunction) while in the posses-
sion of the consumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses
caused by the use of this product. Some states do not allow this exclusion or limitation of incidental or conse-
quential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal
rights, and you may also have other legal rights which vary from state to state.
Printed in China ©2001, The Holmes Group FD300/428-0143
• This appliance is for HOUSEHOLD USE ONLY.
•No user-serviceable parts inside. Refer servicing to qualified service personnel.
FD300.01.XX.OM1 2/24/03 10:38 AM Page 12
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